Mexican Soup


  • 2 Cornitos Tortillas Wrap    
  • 1 pack Cornitos Nachos 
  • 50gms- Cornitos Jalapenos
  • 200gms- Sweet Corn
  • 2 Pouch Tomatos Puree 
  • 150gms- Red Kidney Beans
  • 250gms- Red, Yellow And Green Capsicum
  • 100gms- Onion
  • 5 To 6 Cloves Garlic
  • 150gms- Carrot
  • 2tsp Cumin Powder 
  • 2tsp Olive Oil
  • Salt to taste
  • Black Pepper Powde(As Per Taste)
  • 10gm Seasoning (Oregano & Chili Flakes)


  • Heat oil in a heavy bottom pan.
  • Add chopped garlic and let it let it cook till it’s golden and releases flavor.
  • Add chopped onion and let it cook for a while, till it gets translucent.
  • Add diced carrot and let it cook, after 1 to 2 minutes add the chopped bell peppers and sauté it for 2 minutes.
  • Add chopped jalapenos.
  • Let the veggies combine so that they release their entire flavor.
  • Add boiled and mashed Red kidney beans and let it combine well with all the ingredients and cook for 1 minute.
    Add tomato puree and season well with salt, black pepper and taco seasoning.
  • Add approx 500 ml water cover and simmer it for 5 to 6 minutes, let all the ingredients combine well and all allow it to thicken.
  • Garnish with chopped coriander.



  • Take the tortilla wrap and cut into strips and season well with oil, black pepper and seasoning.
  • Bake in the preheated oven for 2 to 3 minutes at 165F



  • Pour the soup in a soup bowl and serve with nachos and prepared Tortilla wrap crispies .